This Island Curries Butter Chicken takes the hard work out of what would otherwise be a complex task and it is a heap better that just adding a 'butter chicken' sauce. this method gives an authentic result because we use real spices, no fillers, no preservatives and you cook it yourself.
Add 50g of Island Curries Tandoori Paste to 500g diced chicken and mix through. Set aside.
Add a tablespoon of oil to the pan and thoroughly caramelize a large onion on high heat.
Add the Chicken and paste stirring the bottom of the pan firmly until the moisture starts to rise and simmer. Reduce heat, add a handful of spinach leaves, fresh coriander to taste, and a large fresh tomato or half a can of diced tomatoes. Add ¼ teaspoon of chilli powder or chopped fresh chilli to taste, maybe a small quantity of chick peas. Taste, add salt if necessary. The dish can be served at this stage with Greek yoghurt on the side, or else you may add half a can of coconut milk and stir through, simmer. Either way, the addition of a generous dollop of salted butter melted into the dish before serving is a nice touch.
Serve with rice as follows; add one to two cups of rice to a saucepan and toast lightly on hotplate, add several cups of water and soak for a few minutes then rinse. Drain the rice and return to saucepan, add two cups of water per cup of rice used, then bring to the boil. Put the lid on the saucepan, turn off the hotplate and leave for 10 minutes. Serve.
Serves 3 - 4
1 x 50g packet Island Curries Tandoori paste
500g Chicken diced
Generous 'dob' of dairy butter
fresh tomato or 1/2 can diced tomatoes
fresh coriander leaves
1/2 can chick peas